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Author
Andrzej Lenart
Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies
Agnieszka Ciurzyńska
,
Andrzej Lenart
,
Joanna Karwosińska
Pol. J. Food Nutr. Sci. 2015;65(4):233–241
DOI
:
https://doi.org/10.2478/pjfns-2013-0020
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Freeze-Drying - Application in Food Processing and Biotechnology - a Review
Agnieszka Ciurzyńska
,
Andrzej Lenart
Pol. J. Food Nutr. Sci. 2011;61(3):165–171
DOI
:
https://doi.org/10.2478/v10222-011-0017-5
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INFLUENCE OF MICROWAVE HEATING ON MASS TRANSFER DURING OSMOTIC DEHYDRATION OF APPLES
Hanna Kowalska
,
Magdalena Belka
,
Andrzej Lenart
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):317–323
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COHESIVE PROPERTIES OF MODEL POWDERED FORMULAS FOR CHILDREN
Karolina Poszytek
,
Andrzej Lenart
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):115–118
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EFFECT OF THE TYPE OF FILLING ON WATER CONTENT AND ACTIVITY IN MULTI-LAYER SHORT DOUGH BISCUITS
Monika Janowicz
,
Andrzej Lenart
,
Katarzyna Sikora
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):45–49
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EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
Sabina Kokoszka
,
Andrzej Lenart
Pol. J. Food Nutr. Sci. 2007;57(4):399–404
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TEMPERATURE CHANGES DURING VACUUM DRYING OF DEFROSTED AND OSMOTICALLY DEHYDRATED STRAWBERRIES
Dariusz Piotrowski
,
Andrzej Lenart
,
Olga Borkowska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):141–146
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SORPTION PROPERTIES OF OSMOTICALLY-DEHYDRATED AND FREEZE-DRIED STRAWBERRIES
Monika Janowicz
,
Andrzej Lenart
,
Wioleta Idzikowska
Pol. J. Food Nutr. Sci. 2007;57(1):69–76
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OSMOTIC DEHYDRATION OF APPLES WITH POLYSACCHARIDE COATINGS
Andrzej Lenart
,
Renata Dąbrowska
Pol. J. Food Nutr. Sci. 1997;47(4):103–112
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